This medium bodied beer is amber to copper in color. The taste is a sweet caramel malt flavor, and is moderately hopped. Traditionally an Irish recipe, our amber beer uses 4 different barleys with an ample supply of caramel malt.

This beer was first introduced in May 1993 at our "Annual Beer Fest." It was the first commerical Rye beer sold in Wisconsin. The recipe was developed in conjunction with head maltster, Roger Nelson, of Briess Malting Co. in Chilton. A smooth flavored beer with a hint of Rye.

Premium pale beer, similar to the Bohemian pilsner style, but sweeter and heavier in body. The taste is more malty and less hoppy with smooth undertones. This recipe is near and dear to the Brewer's heart, it was his father's recipe, a 1950 Coal miner from West Virginia. It has been changed ever so slightly to meet today's standard of brewing.

A technique developed by the brewmaster, using an extremely long boil and lager yeast makes this beer uniquely distinctive. South German style wheat beer gently hopped, light in body with a sweet finish. This is one of our mildest beers.

This beer is dedicated to our brewery on School St. and Bob's and Pat's former teachers. Belgium wheat style made with one third unmalted red wheat. This ale has a mild malty biscuit-like flavor – fermented lower to finish dry.